If you don't like spinach, try switching in a different mineral-rich green such as Swiss chard, dandelion, mustard, or beet leaves.
From the book "Jamaican Cooking: 140 Roadside and Homestyle Recipes," by Lucinda Scala Quinn (Macmillan).
Susan Sugarman, senior food editor of Martha Stewart Living, likes to prepare a simple Vietnamese chicken salad using savoy or Chinese cabbage and thinly sliced poached chicken. The salad's distinctive flavor comes from a combination of mint, cilantro, Vietnamese fish sauce, and roasted peanuts.
Napa cabbage, with its long crinkled leaves, is more delicate in flavor than green or red cabbage. Rice-wine vinegar and hot chili oil are available in the Asian section of most supermarkets; white radish may be substituted if daikon is unavailable.